Schiacciata con Zibibbo with Blood Orange Raisins

• 24 hours in advance, macerate raisins in blood orange agumato*.
• Toast and grind anise seeds.
• 12 hours before final mixing, mix the sponge ingredients until a cohesive dough is formed. Move to a covered container and let rise, for 12 hours at 75°F.

Final dough

• Break biga into small pieces and mix with flour, salt, yeast, water and raisin juice concentrate in a spiral mixer on low for 15 minutes to get an improved mix.
• Slowly drizzle olive oil and mix over a 5 minute period, on low speed until absorbed.
• Flake in soft butter over 1 minute more, on low speed until it is absorbed.
• Add raisins and mix to disperse evenly, reserving 50 g per 300 g of dough for topping.

Shaping and proofing

• Let dough ferment for two hours in a covered container with 2 folds at 40-minute intervals.
• Turn out dough after the second hour and divide into 300 g or 3 kg (1/2 sheets) pieces, and gather loosely into a ball.
• Set in generously oiled 6″ round cake pans flipping once to coat well (for the 1/2 sheet, oil the top well).
• Dimple heavily with fingers.
• Proof for 45 minutes, top with 50 g each of raisins and applesauce and dimple again (for 1/2 sheet, 500 g of each).
• Proof for 15 minutes more.

Baking

• Bake at 350° F on low convection for 25 minutes.
• De-pan and  cool on rack.

* Any citrus infused olive oil will do. Or, using water and try accenting with a dash of muscato wine, zest or Grand Marnier.